Latin Bites' new setting is a little more swanky.

Photo by Sarah Rufca
Latin Bites has gone from a quiet corner of the warehouse district to ahappening corner in Tanglewood.

Photo by Sarah Rufca
Chef Roberto Castre

Photo via Latin Bites/Facebook
Photo by Sarah Rufca
Photo by Sarah Rufca
Photo by Sarah Rufca
Photo by Sarah Rufca
Photo by Sarah Rufca
Inca Room for private events

Photo via Latin Bites/Facebook
Heat up the kitchen!

Photo via Latin Bites/Facebook
The dining room at Latin Bites

Photo via Latin Bites/Facebook
Alejandro Ripoll and Masaru Fukuda at Cebiche Bar Staff training before thegrand opening

Photo via Latin Bites/Facebook

Foodie News

A bigger, better Latin Bites: Restaurant grows into new swanky digs as crowdpours in

Chef Seth Siegel-Gardner tops sushi rice with uni and lardo at Kata Robata.

Photo by Ruthie Johnson Miller
Mushroom enchiladas at Xuco Xicana: Savory, earthy, amazing.

Photo by Ruthie Johnson Miller
Will Stella Sola still serve the salumeria pizza without salumi master JustinBasye?

Photo by Ruthie Johnson Miller
The lotus root salad at Mai's is light and summery.

Photo by Ruthie Johnson Miller
Seth Siegel-Garnder's short ribs topped with dehydrated short ribs is a menustandout at Kata Robata.

Photo by Ruthie Johnson Miller
The vegan 'Burque Burger at Green Seed Vegan is so good, you won't miss themeat.

Photo by Ruthie Johnson Miller
An order of tangy oysters at Benjy's on Washington

Photo by Ruthie Johnson Miller

Houston chefs do realize they're not celebrity spouses, right?
Whether it was L.J. Wiley or ...
Michael Dei Maggi or ...

Photo by Gabe Canales
the Tesars team, chefs were jumping around all 2010.
It's oysters for New Year's Eve of course.
2010 was a very good year — for drinking a lot of bourbon.

Photo by Ralph Smith

Voice has its new chef.
With Michael Kramer moving on to The Tasting Room, the chef musical chairsheated up in Houston.

Chef Michael Dei Maggi has found a culinary home at Ciao Bello

Photo by Kimberly Park
Vibrant art for a vibrant menu: John Palmer puts the finishing touches on hismural, while diners look on.

Photo by Shelby Hodge

Chef Michael Dei Maggi working his knife magic

Photo by Gabe Canales
The tools of the trade

Photo by Gabe Canales
Cutting your own makes sense from a business perspective as well.

Photo by Gabe Canales
He's fast with the knife, even when he's taking it slow for a reporter.

Photo by Gabe Canales
The buildup to lunch is surprisingly calm.

Photo by Gabe Canales
Do you want your own Misono? And tats?

Photo by Gabe Canales

For a small dose of passion, try the sultry cocktail, In the Pink, at BranchWater Tavern.

Photo by Kimberly Park
Derek Black, general manager and beverage director at The Rockwood Room,prepares a Royal St. Manhattan cocktail.

Photo by Kimberly Park
The result: A perfectly seductive drink

Photo by Kimberly Park
And for the guys, your favorite suds from Branch Water Tavern

Photo by Kimberly Park

A spicy sauté of shrimp, mushrooms, bacon and scallions over cheese grits atOuisie's Table
Sushi Raku's pork jowl over grits and topped with a fried egg

Photo by Katherine Orellana
Good ole' fashioned, downhome, tummy-warming grits

Bistro Calais, nestled in The Gardens of Bammel Lane

Photo by Barbara Kuntz
The cozy, friendly ambiance of Bistro Calais

Photo by Barbara Kuntz
The restaurant is mixing up wine-based cocktails, and now you can BYOB.

Photo by Barbara Kuntz

Hearsay Gastro Lounge

Photo by Julie Soefer
At Branch Water Tavern, bacon-wrapped prawns and cheddar grits over a poachedegg

Photo by Kimberly Park
Byrd's Market & Cafe

Adam Brackman
Bistro Alex

Photo by Bill Olive